Description
Sticky Coconut Cake, or Wingko Babat, is a traditional Indonesian treat featuring a rich, moist texture made from glutinous rice flour, shredded coconut, and creamy coconut milk. This sweet, dense cake is topped with a glossy egg yolk layer that caramelizes under the broiler, delivering a delightful contrast of textures and deep coconut flavor. Perfectly chilled and cut into bite-sized pieces, it makes an irresistible tropical dessert or snack.
Ingredients
Scale
Eggs and Sugar
- 2 large eggs, separated
- 1¼ cups granulated sugar
Wet Ingredients
- 2¼ cups full-fat canned coconut milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups sweetened shredded coconut
- 1½ cups glutinous rice flour
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the egg whites and granulated sugar until well combined. Gradually stir in the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract until the batter is smooth and relatively thin.
- Bake the Cake: Pour the batter into an 8×8-inch baking pan lined with parchment paper. Place the pan in the preheated oven and bake for 45 minutes, or until the cake is set and cooked through.
- Add the Egg Yolk Topping: Remove the cake from the oven and gently brush the surface with the beaten egg yolks. Switch the oven setting to broil and return the cake to the oven for 5 to 10 minutes until the top turns a golden brown and becomes shiny.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to let the cake fully set. Cut into squares or triangles before serving. Enjoy chilled or at room temperature.
Notes
- For best texture, use full-fat coconut milk to ensure richness.
- Resting the cake overnight in the refrigerator enhances the sticky texture and makes slicing easier.
- Brush the egg yolk topping gently to avoid pooling.
- Substitute sweetened shredded coconut with unsweetened if you want to reduce added sugar, adjusting sugar quantity accordingly.
- Use parchment paper to prevent sticking and to make removal easier.
